A no-chew recipe: shrimp and corn chowder

I made this recipe with things I had on hand. It is an easy one.

15 ounce can of creamed corn
juice from 1/2 lemon
1/2 teaspoon minced garlic
1/2 tablespoon butter
1/2 onion, diced well
1 1/4 cup chicken stock or broth (may also use fish or vegetable stock)
1 1/3 cup lowfat milk
2 tablespoons nonfat Greek yogurt
1 cup cooked, peeled, deveined shrimp, chopped into small pieces
4 whole shrimp (optional) for garnish
1/2 teaspoon xanthan gum (optional) to thicken soup
1/2 teaspoon of sea salt
1/4 teaspoon black pepper
1/4 teaspoon ground rosemary
Makes 4 eight ounce bowls

Heat the butter in a pan and add the onions. Cook until translucent. Add the can of  creamed corn. Squeeze the lemon juice into the mixture.

Measure out the chicken stock. If you like your soups thick, add the xanthan gum before you heat the broth.  Stir it well, until there are no lumps in the mixture. Add it to the other ingredients and stir.

Add the remaining ingredients (except the whole shrimp), stir, and cook on medium heat for about 5 minutes. Keep a close eye on it, and then bring the heat down to low. Cook another 30 minutes. Keep the lid on the pot, except for stirring occasionally.


Once the soup is ready to serve, garnish with a whole shrimp. I also used a lettuce leaf from a bag of prepared spring mix lettuce. Garnishes are important. Even if we can't chew it, it still gives us the feeling of eating something special.

Even on a hot, humid July Florida day, this chowder was not too heavy. It's not high in fat, but it has protein. It isn't easy to get that in a no-chew diet. I used Lactaid milk in mine, and it tastes fine for those who like to watch their lactose intake. Hope you like it!

Be sure to search my blog for other no-chew recipes.

A no-chew recipe: low fat "mashed" potatoes

A pot full of mashed potatoes?

When I was having pain from trigeminal neuralgia, I ate some really fattening things. One of them was mashed potatoes. I didn't really like them before I got sick, but they quickly became a staple of my diet. Because they were (notice were not are) high in saturated fat, they weren't a good choice. It's easy now to make some great potatoes that aren't low in fat, contain protein, and still taste great.

Sometimes restaurants served "smashed potatoes," meaning the skins are on. In the picture, you can see I left them on after cleaning them well. If you are having difficulty swallowing or in a high degree of pain, you may want to remove the skins. I like to leave mine on because of the vitamins and minerals they contain. Here's the simple recipe.

4 cups sliced raw potatoes (any variety, sliced approximately 1/4 inch thick)
1/2 teaspoon minced garlic (optional)
1/2 cup nonfat Greek yogurt (you can use more)
3 tablespoons Smart Balance buttery spread with flax seed oil
1 teaspoon Sea salt
1/2 teaspoon fresh ground pepper


Put potatoes in two quart sauce pain, add water and garlic, bringing the potatoes to a low boil. Cook until they are tender. Drain. While potatoes are still hot, add Greek yogurt and buttery spread. Sprinkle with salt and pepper.

Serves 4 to six. Hope you find it enjoyable. My husband loves this and he's never had a facial pain or jaw pain issue.

Use the search button right above this entry to search for more recipes on my blog or find a fish recipe here. No chew Fish De Lish

No chew Fish de Lish recipe

Nutrition can be a concern for people who have pain in their jaw areas, whether it is from trigeminal neuralgia, neuropathic facial pain, or a jaw disorder. We hear about spices and how they are great for our health, so I developed this recipe that’s so soft and requires little chewing. I use thawed cod loins, but tilapia and other types of fish are suitable. If you use another fish, the temperature and time may need to be adjusted. The marinade becomes a sauce, making this dish easy.

Fish De Lish

1 juice orange squeezed with pulp or 1/3 cup orange juice

½ teaspoon minced garlic

½ teaspoon dried cilantro

pinch of ginger powder

1 tablespoon Smart Balance Light Buttery Spread

Bring the items above to a boil in and remove from heat. In a pan to be used for baking, place the thawed fish and cover with the marinade. You’ll need to keep it in the refrigerator marinating a couple of hours or longer. At some point, you’ll want to turn the fish over so both sides will be flavored with the marinade sauce.

When it’s time to cook the cod, place it in a pre-heated oven at 400 degrees F. It will need to bake 10-15 minutes, until it is flaky. I turn mine over in the marinade sauce after 5 or 6 minutes.

Then it’s ready to serve. The sauce is enough for 3-4 cod fillets.

Information below about the herbs and seasonings come from http://www.anniesremedy.com/herb_detail18.php

It is believed: *

* When cilantro is taken in a lightly cooked form it causes the body to excrete excess mercury.

* Ginger is an excellent digestive, aiding in the absorbtion of food, and elimination of gas and bloating. Ginger stimulates circulation so it is good for cold hands and feet.

* Garlic helps to lower hypertension, serum triglyceride and cholesterol levels. Both garlic and onions help thin the blood by discouraging platelets from sticking together.

I hope you will enjoy this nutritious recipe. Use the google search bar at the top of the blog to find more recipes on this site.